Why not make something fun for a Sunday brunch? Let's make some omelets with our favorite veggies and cheese and serve them with potatoes that are boiled and then broiled and a spicy tomato sauce.
2 whisked eggs per person
1/2 broccoli head
1 portabella mushroom cut in julienne
2 garlic gloves minced
1 medium yellow yukon potato per person
1/2 tablespoon smoked paprika
tomato sauce or your favorite sauce
Boil or steam the broccoli until it is done. In another pan with a 1/2 tablespoon olive oil, sauté the broccoli with garlic. Remove it from the pan, cut in small pieces and reserve. In the same pan sauté the mushroom, then remove it from the pan and reserve. In a non stick pan pour the eggs, making sure they cover the whole pan. First cook one side and, when it tuns brown, then turn it to the other side. Extend the omelet on a plate and add the broccoli, the mushroom, and cream cheese. Roll it so it is tightly closed. Cut and discard the ends and then continue cutting the roll in 1 inch pieces.
While working on the omelet, put the potatoes to boil. When tender, remove, peel, and cut in wedges. Preheat the oven to the highest number and coat the potatoes with 1/2 tablespoon olive oil and Spanish smoked paprika. Then brown them in the oven on all sides by turning the potatoes every few minutes.
In a pan place the tomato sauce, pepper flakes and a pinch of sugar. Let it cook on low heat until it reduces.
Serve the dish on individual plates.